Lambanog Filipino Spaghetti

Lambanog Filipino Spaghetti

A spirited twist on a beloved comfort food

Where Tradition Meets Bold Innovation

Lambanog, the Philippines’ legendary coconut wine, has been crafted since pre-colonial times. Distilled from the sap of coconut blossoms, this clear spirit carries the essence of tropical terroir. Esmeris Lambanog elevates this tradition—grown, harvested, and bottled entirely on family-owned coconut farms in Quezon Province. Their vertical production ensures unparalleled purity: no additives, just the crisp sweetness of freshly tapped tuba, slow-fermented and double-distilled for smoothness.

"Esmeris’ hands-on process guarantees a lambanog that’s as clean as it is complex—perfect for culinary alchemy."

Meanwhile, Filipino Spaghetti is a cultural icon—a sweet, meaty, and slightly tangy dish born from post-war ingenuity. By swapping Italian tomatoes for banana ketchup and adding hotdogs, it became a symbol of festive gatherings. The addition of Esmeris Lambanog introduces a sophisticated edge: its subtle coconut notes meld with the sauce’s sweetness, while the alcohol’s sharpness balances the richness of the meat. This fusion celebrates both heritage and modernity, proving Filipino flavors can be nostalgic yet daring.

Ingredients for Lambanog Filipino Spaghetti

Filipino pantry staples meet artisanal lambanog for a revolutionary dish.

Ingredients

Serves 6

  • 500g spaghetti noodles
  • 3 tbsp cooking oil
  • 1 head garlic, minced
  • 1 large onion, diced
  • 250g ground pork
  • 200g red hotdogs (sliced into coins)
  • 1 cup banana ketchup (preferably Jufran or UFC)
  • 1/2 cup tomato paste
  • 1/2 cup Esmeris Lambanog
  • 1 cup beef broth
  • 2 tbsp brown sugar
  • 1 tsp fish sauce (patis)
  • 1 cup grated cheddar cheese
  • Salt and pepper to taste
Cooking Lambanog Filipino Spaghetti

Simmering the sauce to rich, aromatic perfection.

Instructions

  1. Cook the Noodles: Boil spaghetti in salted water until al dente. Drain and set aside.
  2. Sauté Aromatics: Heat oil in a pan. Sauté garlic and onions until fragrant and golden.
  3. Brown the Meat: Add ground pork and cook until no longer pink. Toss in hotdog slices and sear lightly.
  4. Deglaze with Lambanog: Pour in Esmeris Lambanog, scraping the pan to release flavorful bits. Let simmer for 2 minutes to cook off the alcohol.
  5. Build the Sauce: Stir in banana ketchup, tomato paste, beef broth, brown sugar, and fish sauce. Simmer on low heat for 15-20 minutes until thickened.
  6. Season & Combine: Adjust taste with salt and pepper. Toss cooked spaghetti in the sauce until fully coated.
  7. Serve: Plate generously, topped with grated cheddar cheese. Pair with a small glass of chilled Esmeris Lambanog for an authentic experience.
"The lambanog doesn’t just add flavor—it tells the story of Filipino coconut farmers in every bite."